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5 from 2 votes

Vegan, fluffy pancakes

Beefed up vegan American-style pancakes, with no dairy or eggs.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: pancake stack, pancakes, vegan
Servings: 12 pancakes
Calories: 94kcal
Author: Emily Leary


  • 300 g plain flour
  • 8 g arrowroot powder
  • 1 tbsp baking powder
  • 500 ml sweetened soya milk
  • 1 tbsp soya margarine plus more to fry if needed
  • 1 tsp bicarbonate of soda
  • a few tbsp of your favourite syrup


  • Mix the flour, arrowroot and baking powder in a large bowl.
  • Whisk in the milk bit by bit to avoid lumps.
  • Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well.
  • Whisk in the bicarb.
  • Heat the pan to a medium-high heat, and cook the pancakes with about 60ml (2 fl oz) per pancake.
  • They’ll only need around 45 seconds so that they just begin to bubble on top - they should still be quite liquid on top when you flip them to ensure they rise well.
  • Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
  • When all the pancakes are cooked, drizzle with syrup and serve.



Calories: 94kcal | Carbohydrates: 20g | Protein: 2g | Sodium: 106mg | Potassium: 127mg | Calcium: 47mg | Iron: 1.2mg